Meal and wine pairing

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Shellfish and Seafood

Bay scallop a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Blintz with caviar and cream

Poultry

Bresse chicken with morel sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Bresse chicken with morels

Others

Caviar

Poultry

Chicken supreme with morels

Supreme : boneless chicken breast with the flesh from the wings.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cold starters

Cold lobster bavarois

Starter made with coral and lobster coulis in jelly.

Cold starters

Crab and lobster stuffed avocado

Others

Crab with caviar

Shellfish and Seafood

Crayfish a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Duck foie gras au naturel

Served cold.

Shellfish and Seafood

Langoustines a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Lobster a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Lobster a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Lobster americaine

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : very thin slices with a dash of lemon and olive oil.

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.

Poultry

Roast Bresse capon